*always check with the manufacturer to make sure these products are gluten free.

Directions:

1. Mix all ingredients of the ricotta filling in a bowl.
2. In a large slow cooker, add about 1/2 c tomato sauce and 1/4 c water.
3. Layer with about 2-3 noodles, broken up slightly. Add enough sauce to cover noodles. Top with half of the ricotta filling.
4. Repeat step 3.
5. Top with noodles, sauce and 1/4 c water.
6. It is important that there is enough liquid as the noodles need moisture in order to soften.
7. Place cover on the slow cooker. Cook on High for 2-3 hours or Low for 4-5 hours. Top with remaining shredded mozzarella and let rest about 10 minutes or until cheese is melted.
8. Optionally serve with more sauce if necessary.

About Amy Fothergill

Chef Amy Fothergill is passionate about gluten-free cooking that are always big on taste. She teaches classes, writes a food blog and just finished writing a gluten-free cookbook. Contact her at amy@amythefamilychef.com or get more info about her book at http://www.thewarmkitchen.com